Madison times. (Tallulah, Madison Parish, La.) 1884-1???, 1887-12-31

wife stores away countless pies of
mince, savory and delectabe. This is
what tradition attributes to New Eng
land; but the supremacy in point of
quantity is passing steadily westward,
and away out in Chicago advancing
civilization and culture have raised the
per capita consumption of pies to a
point beyond that claimed by any other
city. Right here in Philadelphia. too,
the people are not slow to appreciate
the attractions of the pie as a delica-
cy. and the daily consumption of these
pieces of pastry is really qu tie stagger-
ing To one not initiated into the mys-
teres of their manufacture.
The interior of big pie factory. four
or five of which are to be found in this
city. reveals the secret of the manufac-
turc of these circular pieces of pastry.
and the processes with which every
housewife is familiar are reproduced
upon magniied scale. Instead of the
pans and dishes of the household kitch-
EN- there are huge tubs and kettles,
mighty engines for kneading dough.
and ovens large enough, but much too
hot for comfortable habtations for
small families. Pies are still made by
hand, as they were in days of yore. and
as they probably will be constructed in
the distant future. In the big kitchen
of one of these bakeries there are sew
eral huge kettles of copper mounted
upon brick ovens. and a half dozen
muscular cooks, stir the see,hing mass
cs within. Everything, from the utn-
sis TO the floor itself. is clean and neat,
and the cooked matter is also pure, and
free from anything partaking of the
somblance of d IT. Ranged round the
room upon low tables are scores of
wooden tubs holding eight or ten gal
Ions each and filled with cooked mate.
rial ready to 60 into pies. Downstairs
the tubs 90 the oven doors. where the
dough is waiting TO be moulded, and
then tho work of p:e-making begins in
earnest On both sides of Il long table
the bakers stand with dough and filing
within easy reach. A lump of dough
is sized, flattened out 10 the proper
thickness, placed in tin plate, in goes
filling, on goes the roof of the pie, and
with a dash of the hand the edge is
trimmed and away goes the pie to the
mouth of the oven quicker than the
story can be told. Everything is done
with amazing quickness, and in an ex-
ceedingly short time there is Il load
ready for the oven. 1t takes about $50
large pes. 240 of the medium size, or
$50 small ones 10 fill an oven of the
ordinary size, and the length of time
required for cooking varies according
10 the kind of pie.
The catalogue of pies made is quite
extensive, and there are several brands
not found elsewhere An authority on
pies and the manufacture gave some
points i'll this line the other day which
are not generally known to the nninit-
ated. Said he: Here are the princi-
pal kinds OF pies that are male in tho
city: Apple, lemon, mince, raisin,
plum. grape, gOoseberry, huckleberry,
strawberry, pineapple. peach, pumpkin.
checsecake. swcetpOtatO. and custard
of various kinds. Apple and lemon are
the best selling pies. and they are in
demand all tho year round. while
MANY of the others are only made in
the fruit or berry season. Cheesecakc
and sweet potato are exclusively Phia-
dclphia notions, and they are not found
in other cities No dried fruits are
used in this city in making pies. but
when the fruits are out of season
canned goods are used, and the quaint
ty brought here for that purpose is
enormous. Last week we received two
carloads of canned apples from New
York. amounting to about 5000 cans.
The growth of the p e trade in this city
has been remarkable and now Phila-
delpha ranks us one of the biggest pie
eating cities in the country. Taking
into consideration only the families in
each city, there are many more pies
made and eaten here than in New
York, in proportion to the size of the
city. Now we are not only making
pies for city trade. but are also sending
them out of the city. During the sum-
mer we ship thousands Of them TO At
lantic City and even 10 Cape Nav.
Last summer was at Cape May, and
one of the hOtel-keepers said that he
was afraid he could not use our pies. as
he must have them fresh. | told h m
that if he wanted | ould have the pies
at his hotel before they would become
cold. He did not believe that il could
be done. TO convince them that it
could be done | sent up to the city and
ordered some pies to DO sent down and
said that | wante d them hot, and sure
enough hot they were when they ar,
rived 10 Cape May. Lou. one Of them